Saturday, October 11, 2025

Elaneer Payasam Tender Coconut Kheer recipe South Indian dessert recipe

 Elaneer Payasam


Here's a simple and delicious Elaneer Payasam (Tender Coconut Kheer) recipe — a South Indian dessert that's light, creamy, and naturally sweet from tender coconut.

🌴 Elaneer Payasam (Tender Coconut Kheer)

🕒 Prep Time: 10 mins

🧑‍🍳 Cook Time: 15 mins
🍽️ Serves: 3–4

📝 Ingredients:

  • Tender coconut water – 1 cup (fresh)

  • Tender coconut pulp – ½ to ¾ cup (scooped, soft)

  • Milk – 2 cups (boiled and cooled)

  • Condensed milk – ½ cup (adjust to taste)

  • Cardamom powder – ¼ tsp (optional)

  • Sugar – 1–2 tbsp (optional, depending on sweetness of coconut and condensed milk)

  • Chopped nuts (cashews, pistachios) – 1–2 tbsp (for garnish)

  • Ghee – 1 tsp (optional, for roasting nuts)

👩‍🍳 Method:

1. Boil and Cool the Milk

  • Boil the milk and let it simmer until slightly reduced (optional, for richness).

  • Let it cool completely to room temperature.

2. Prepare the Tender Coconut

  • Scoop out the tender coconut flesh. It should be soft and jelly-like — not hard.

  • Chop or pulse in a blender lightly (don’t make it a paste — just a coarse texture).

  • Reserve a few tender coconut pieces for garnish if desired.

3. Mix the Base

  • In a mixing bowl, combine the cooled milk, condensed milk, and tender coconut water.

  • Add the tender coconut pulp and mix gently.

  • Add cardamom powder if using.

4. Taste & Adjust

  • Check for sweetness. Add sugar only if needed.

  • Keep it chilled for at least 1–2 hours. Elaneer payasam is best served cold.

5. Garnish and Serve

  • Optional: Fry chopped cashews or pistachios in a little ghee until golden.

  • Garnish the payasam before serving.

Sure! Here's the first 10 steps of the Elaneer Payasam (Tender Coconut Kheer) recipe, broken down clearly and simply:

🌴 Elaneer Payasam – Steps 1 to 10

🔥 Step 1–5: Prepare the Milk

  1. Measure 2 cups of full-fat milk and pour it into a saucepan.

  2. Place the saucepan on the stove over medium heat.

  3. Let the milk come to a boil, stirring occasionally to avoid burning.

  4. Once it boils, simmer for 5 minutes to slightly thicken the milk (optional for richness).

  5. Turn off the heat and let the milk cool completely to room temperature.

🥥 Step 6–10: Get Tender Coconut Ready

  1. Take 1 or 2 fresh tender coconuts.

  2. Carefully cut open the top and pour out the tender coconut water into a clean bowl — you’ll need about 1 cup.

  3. Use a spoon to gently scoop out the tender coconut flesh (it should be soft and jelly-like).

  4. Place the flesh in a blender or mixer jar.

  5. Pulse 1–2 times only — just to make a coarse puree (not a paste). Set aside.

🥣 Step 11–15: Start Mixing the Base

  1. Take a large mixing bowl.

  2. Pour in the cooled, boiled milk from earlier (from Step 5).

  3. Add ½ cup of condensed milk to the cooled milk.

  4. Use a spoon or whisk to mix well until the condensed milk is fully combined.

  5. Pour in the 1 cup of tender coconut water and stir gently.

🥥 Step 16–20: Add Coconut Pulp and Adjust Flavor

  1. Add the coarsely pulsed tender coconut pulp into the milk mixture.

  2. Mix everything together gently — don’t overmix or mash.

  3. Taste the mixture. If needed, add 1–2 tablespoons of sugar to adjust sweetness.

  4. Optional: Sprinkle in ¼ teaspoon of cardamom powder for a hint of aroma.

  5. Stir well one last time, then refrigerate the mixture to chill (minimum 1 hour).

Perfect! Here are the final steps — Steps 21 to 30 — to complete your delicious Elaneer Payasam (Tender Coconut Kheer).



🌴 Elaneer Payasam – Steps 21 to 30

(We left off at Step 20 with the mixture chilling in the fridge.)

❄️ Step 21–25: Optional Garnish Prep

  1. While the payasam is chilling, you can prepare a garnish (optional but tasty).

  2. Heat 1 teaspoon of ghee in a small pan.

  3. Add 1–2 tablespoons of chopped cashews or pistachios.

  4. Fry them on low heat until they turn golden brown.

  5. Turn off the heat and let the nuts cool.

🍨 Step 26–30: Serve and Enjoy

  1. Take the chilled Elaneer Payasam out of the refrigerator.

  2. Stir it gently to redistribute the tender coconut pieces evenly.

  3. Pour the payasam into individual serving bowls or dessert glasses.

  4. Garnish with the fried nuts (and a few bits of fresh tender coconut if reserved).

  5. Serve chilled and enjoy this refreshing, creamy South Indian dessert!

✅ Bonus Tip:
For extra richness, you can also add a splash of coconut milk before serving — just don’t boil the mixture after adding it.

Actually, the recipe for Elaneer Payasam (Tender Coconut Kheer) is typically complete by step 30 — it’s a quick, no-fuss dessert that doesn’t require more than that. However, if you're looking for extra tips, variations, serving ideas, or storage advice, I can extend steps 31 to 40 in that direction.

🌴 Elaneer Payasam – Extra Steps (31 to 40)

(Bonus: Tips, Variations & Storage)

💡 Step 31–35: Tips for Best Results

  1. Always use fresh tender coconut — not mature coconut. The pulp should be soft and scoopable.

  2. Never heat or boil the payasam after adding tender coconut — it can curdle or lose its delicate flavor.

  3. If the milk is too thick after chilling, you can add a little extra coconut water or cold milk to thin it.

  4. For deeper flavor, add a few strands of soaked saffron or a pinch of edible rose water.

  5. Always chill the payasam for at least an hour — it tastes best when served cold.

🍽️ Step 36–38: Variations

  1. Vegan version: Replace dairy milk with chilled coconut milk and skip condensed milk. Sweeten with jaggery syrup or coconut sugar.

  2. Elaneer Parfait: Layer the payasam in a glass with chopped fruits like mango or banana for a tropical twist.

  3. Add a scoop of vanilla or tender coconut ice cream on top for a festive dessert fusion.

🧊 Step 39–40: Storage

  1. Store leftover Elaneer Payasam in an airtight container in the fridge. It keeps well for up to 2 days.

  2. Do not freeze the payasam — freezing changes the texture of the coconut and milk.


✅ Conclusion – Elaneer Payasam (Tender Coconut Kheer)

Elaneer Payasam is a light, refreshing South Indian dessert made with the natural sweetness of tender coconut, milk, and a touch of condensed milk. It’s easy to prepare, requires no cooking after mixing, and is best served chilled, making it perfect for warm weather, festivals, or anytime you crave a soothing sweet dish.

💎 Why You’ll Love It:

  • Naturally sweet and hydrating

  • Uses simple, fresh ingredients

  • No complicated cooking

  • Easily customizable (vegan options too!)

  • A showstopper for guests when garnished well

📝 Final Notes:

  • Use only fresh tender coconut for best results.

  • Avoid reheating after mixing – it’s a no-heat dessert once coconut is added.

  • Prepare in advance and serve cold for maximum flavor.



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